Pages

Tuesday, March 3, 2020

Cream of Mushroom Soup Recipe


This is a really good Cream of Mushroom Soup. In tastes just like the canned stuff. Isn't that awful, I just made a canned product the standard. But, come on, doesn't everyone like canned Cream of Mushroom soup? (Except my sister, but she doesn't like mushrooms.) So, for this recipe to be as good as canned soup without adding any MSG I was impressed.


We like this soup on Sunday evenings when we want something light yet comfort.

Cream of Mushroom Soup

5 cups fresh mushrooms, sliced
1/2 cup onion, chopped
1 1/2 cups chicken broth
1/8 tsp. ground thyme
3 TBS. butter
3 TBS. flour
1 cup half-n-half (or 1/2 cup heavy cream and 1/2 cup milk.)
1/4 tsp. salt
1/4 tsp. ground black pepper
1 TBS. Sherry (or 1/2 TBS. lemon juice


  1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  2. In blender or food processor, puree the mixture, leaving some chunks of vegetable in it. Set aside.
  3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry or lemon juice 






5 comments:

  1. This sounds like a good recipe! It's funny, Aunt Carol was just talking about making her own Cream of Mushroom Soup to use in recipes that call for the canned soup. :) I honestly do not know that I have ever had the canned soup, so I wouldn't know the comparison. We always substituted something. It will be nice to have your recipe on hand. :)

    ReplyDelete
  2. I use to make Homemade cream of mushroom soup all the time! You can use some chicken broth for some liquid and flavor. Roxy

    ReplyDelete
    Replies
    1. That is a good idea! Thank you for commenting, Roxy! :)

      Delete

Thank you so much for your comments!